This recipe is so easy and never disappoints. It’s rich creaminess comes from simmering the potatoes in cream before assembling in baking dish and into the oven to finalize.
6 medium Yukon Gold potatoes
2 cups (480ml) heavy cream
1 bay leaf
1 teaspoon (5ml) kosher salt
1/2 teaspoon (2ml) black pepper
1/4 teaspoon (1ml) of nutmeg
1 dollop butter, softened
1 garlic clove, sliced lengthwise
2 cups (200g) Gruyere cheese, grated
Add the heavy cream, bay leaf, salt, pepper and nutmeg into a large pot.
Peel the potatoes and rinse them well. Using a mandolin, slice the potatoes into 1/8 inch (4mm) slices. Add the potato slices into the pot as you go to prevent them from browning. When potatoes are in the pot bring the cream to almost boiling point, then reduce to medium/low heat. Simmer for 8 minutes, stirring the potatoes occasionally to prevent them sticking to the bottom and burning.
Preheat the oven to 350F (180C) while the potatoes are simmering. Prepare your oven baking dish by rubbing the bottom and sides with butter and then with the cut sides of the garlic clove.
Using a slotted spoon, transfer the softened potatoes into the baking dish to create a bottom
layer. Scatter 1/3 of the grated Gruyere cheese on top. Make another layer of potatoes and cover with cheese. Make a final layer of potatoes. Pour the remaining cream from the pot
over the potatoes making sure to remove the bay leaf. Sprinkle the remaining cheese over the top.
Bake for 30-40 minutes, until bubbly on the edges and golden brown on top.
Let stand 10 minutes before serving.